|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI - educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform food employees. |
|
6
|
0
|
Proper eating, tasting, drinking or tobacco use |
Yes |
No
|
No |
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed closed employee drinks stored above food contact surfaces. CDI - drinks relocated properly. |
|
14
|
1
|
Required records available: shellstock tags, parasite destruction |
Yes |
No
|
No |
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed some dates that were not legible on oyster tags. Observed one date that was missing from tag. Observed October’s oyster tags not in chronological order. CDI: dates were made legible and tags for October were placed in chronological order. |
|
23
|
3
|
Proper date marking & disposition |
Yes |
Yes
|
No |
REPEAT VIOLATION:
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety. Observed inside cold top cooler cooked onions and marinara sauce without date mark. CDI - discarded. Observed inside 2-door reach-in cooler spring mix and lettuce wedges without date mark. CDI: discarded. |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed spring and romaine lettuce mix cooling inside deep plastic containers while covered inside walk-in cooler. CDI: lettuce separated into shallow portions and uncovered. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some cracked plastic food containers and lids.
4-501.11 Maintain equipment in good repair. Observed worn and damaged silverware dish racks. Observed damaged and corroded cooking racks for sheet pans.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some damaged and worn cutting boards in need of resurfacing/replacing. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility does not have an approved thermometer for testing temperature of high temperature dishmachine. CDI- educated PIC on appropriate equipment that they must provide in order to comply. |